1/2 cup Parsley (finely chopped)
1 1/2 tbsps. Lemon Juice
1/4 tsp Sea Salt
1/4 cup Extra Virgin Olive Oil (divided)
10 ozs Salmon Fillet
3 cups Purple Cabbage (sliced into thin wedges)
In a small bowl, mash the anchovy with a fork and add the parsley, lemon, salt and 3/4 of the oil. Stir to combine and set aside.
Add the remaining oil to a skillet and place the salmon skin side down on a cold skillet. Turn the heat up to medium, allowing it to cook slowly for about 4 minutes. Continue cooking over medium heat for about 8 to 12 minutes, depending on the thickness of the salmon.
Turn the salmon over and cook for one minute more. Remove and set aside. In the same skillet, add the cabbage and cook for about 2 to 3 minutes, until lightly browned. Divide the cabbage onto plates, and top with the salmon.
Drizzle the herb sauce over top. Enjoy!